Sardinian pasta with sausage and tomato sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Method
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For the sauce, heat the oil in a casserole, add the onion, and let it cook for 5 minutes over a moderate heat until softened.
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Add the garlic and cook for another minute before adding the sausage and porcini.
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Allow to brown, stirring, then pour in the wine and the tomato pulp.
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Leave to cook over a very low heat for about 1 hour.
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If more moisture is needed, add a little of the mushroom soaking liquid.
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When ready, season to taste with salt and pepper.
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Cook the pasta in plenty of boiling salted water until al dente, about 10-12 minutes.
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Mix the pasta with the sauce and serve immediately.
Ingredients
- 400g/14oz Sardinian gnocchetti (or pasta of your choice)
- salt
For the sauce
- 6 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 300g/10½oz fresh Italian sausage (luganega), meat removed from the casing and crumbled
- 35g/1¼oz dried porcini, soaked in water for half an hour, then finely chopped (keep the liquid)
- 3 tbsp dry white wine
- 600g/1lb 5oz polpa di pomodoro (crushed tomatoes)
- salt and pepper, to taste
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